Rhubarb & coconut cake with lamington frosting
Ready in 2½ hours, plus cooling time | Serves 10-12
180g butter, softened 1½ cups caster sugar 4 eggs 1 tsp vanilla extract 2 cups self-raising flour 1 tsp baking powder 2 cups desiccated coconut ½ cup milk 1½ cups finely diced rhubarb FROSTING 150g butter, softened 1 tsp vanilla extract 2 cups icing sugar 2 Tbsp sour cream 2 cups toasted long-thread coconut Edible flower petals, to decorate Strawberry or rhubarb sauce, to serve
Preheat the oven to 165°C. Line the base and grease the sides of a 23cm springform cake tin.
Using an electric beater, cream the butter and sugar for about 5 minutes until pale and fluffy. Add the eggs one at a time, beating well between each addition, then add the vanilla extract. Sift in the flour and baking powder and add the coconut. Pour in the milk, add the rhubarb and fold together with a spoon.
Spoon mixture into the tin and smooth the top. Bake for 55-60 minutes or until a skewer can be removed cleanly from the centre (the cake will be quite dark on top). Let it cool completely before icing.
Meanwhile make frosting. Beat butter until pale and smooth, then add vanilla and icing sugar, ½ cup at a time, beating until smooth and pale. Stir in sour cream. Chill in fridge for 20 minutes to firm up.
Use half the frosting to roughly coat the cake (this helps to smooth the surface and secure loose crumbs). Chill the cake for 30 minutes, then spread remaining frosting all over cake to make a clean layer. Holding the cake underneath in one hand, gently pat toasted coconut around the sides. Place cake on a flat surface and sprinkle remaining coconut over the top. Decorate with flower petals and serve with strawberry or rhubarb sauce.
PROPS Bowl of strawberries: Pink glass bowl from Antiques of Epsom. Smoothie bowl: Mug from Citta. Pork and relish: Plate from Alex & Corban. Tart: Stack of plates mix of stylist’s own and Citta. Cake: Cake stand, plates, sugar shaker, glasses and...